#cookit – Eggnog. Heavy on the Nog.

Christmas without homemade EggNog is like… well, Christmas with no EggNog. It is a vital component of any Christmas party and for a fan like me, frankly any time is EggNog time.

I guess I like the stuff as I err on heavy on the ‘Nog’ – making it ‘adulty’ and bloomin’ alcoholic. The stronger the better. Added to that I like to use top notch booze. Tradition dictates brandy or rum for the adulting, modern thinkers like bourbon. Me? I like rum. Good cask aged rum, but experiment. Find what you like.

Something I do need to remind you of, dear reader, is that the Egg part of EggNog is raw. So exercise caution. Use good eggs and make sure they are fresh.

Seb’s EggNog (makes 4-6 cups)

Ingredients You Need:

6 large fresh eggs

250ml double cream (‘heavy’ if you are US based)

500ml whole milk

300g caster sugar (‘superfine’ or ‘bakers’ if you are US based)

375ml rum or brandy (try mixing)

Nutmeg to serve

Gear You’ll Need:

2 large mixing bowls

Whisk or stand mixer

Scales for weighing

Measuring jug for liquids

Nutmeg grater

Sealable bottle/mason jar

Pitcher or punchbowl/ladle for serving

How To Make It:

Separate the eggs. We want the yolks so keep the whites (make a meringue!)

Get the sugar and eggs into the mixing bowl, or the bowl of the standmixer if you are using one

Whisk gently until the yolks and sugar have combined fully. You will notice a change in color when this happens. The yolk/sugar combination will take on a lemony hue

Once nicely combined, add the cream and milk slowly and keep gently whisking. Take your time. Incorporating the milk and cream should take around 2 minutes

When you have the egg nicely combined, get your nog in. Again, slowly. Keep whisking until all the liquor is incorporated

The final step is patience. Decant from the bowl to your bottle//mason jar and let it marinade in the fridge. I would suggest at least overnight.

To serve. Pour from the marinading container into your pitcher/punchbowl and enjoy!